One Pot Cajun Chicken Alfredo Orzo Recipe
A creamy and flavorful one-pot Cajun Chicken Alfredo Orzo recipe that combines tender chicken, spicy Cajun seasoning, and rich Alfredo sauce with perfectly cooked orzo pasta. This easy stovetop meal is perfect for a comforting dinner with a hint of Southern spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, One-Pot Meals
- Method: Stovetop
- Cuisine: American, Cajun
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Seasonings & Spices
- 2 tbsp Cajun seasoning, divided (plus more to taste)
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional, for extra heat)
- Salt and black pepper, to taste
Vegetables & Aromatics
- 1 medium yellow onion, finely chopped
- 4–6 cloves garlic, minced
- ¼ cup fresh parsley, chopped (for garnish)
Dairy
- 2 tbsp unsalted butter, divided
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Pantry Staples
- 1 tbsp olive oil
- 1 ½ cups uncooked orzo pasta
- 4 cups low-sodium chicken broth
Instructions
- Season & Sear Chicken: Toss the cubed chicken with 1 tablespoon of Cajun seasoning to coat evenly. Heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear each side for 3 to 4 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet, then add the finely chopped onions. Cook them for 3 to 4 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Toast Orzo: Add the uncooked orzo pasta to the skillet. Stir constantly for 1 to 2 minutes, allowing the pasta to lightly toast and develop a nutty flavor.
- Simmer: Pour in the low-sodium chicken broth along with the remaining 1 tablespoon of Cajun seasoning. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
- Create Cream Sauce: Lower the heat to low. Stir in the heavy cream, freshly grated Parmesan cheese, smoked paprika, and red pepper flakes (if using). Mix well until the sauce becomes smooth, creamy, and fully combined.
- Combine & Serve: Return the cooked chicken along with any accumulated juices back into the skillet. Stir everything together to coat the chicken in the creamy sauce and heat through. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning as desired. Garnish with chopped fresh parsley and serve warm.
Notes
- For extra spice, increase the amount of Cajun seasoning or red pepper flakes.
- To lighten the dish, substitute heavy cream with half-and-half.
- When reheating leftovers, add a splash of broth or milk to maintain creaminess.
- Use freshly grated Parmesan cheese for the smoothest and creamiest sauce; avoid pre-shredded varieties.
Keywords: Cajun chicken alfredo, one pot meal, creamy chicken orzo, Cajun seasoning recipe, easy dinner, stovetop pasta
